中国白酒中长期发展趋势与研究重点之管见

孙宝国; 孙金沅; 宫俐莉; 孙啸涛

doi:10.3969/j.issn.2096-1553.2016.1.002

CN 41-1437/TS ISSN 2096-1553

中国白酒中长期发展趋势与研究重点之管见

孙宝国 , 孙金沅 , 宫俐莉 , 孙啸涛

孙宝国, 孙金沅, 宫俐莉, 等. 中国白酒中长期发展趋势与研究重点之管见[J]. 轻工学报, 2016, 31(1): 6-11. doi: 10.3969/j.issn.2096-1553.2016.1.002

引用本文: 孙宝国, 孙金沅, 宫俐莉, 等. 中国白酒中长期发展趋势与研究重点之管见[J]. 轻工学报, 2016, 31(1): 6-11. doi: 10.3969/j.issn.2096-1553.2016.1.002

SUN Bao-guo, SUN Jin-yuan, GONG Li-li and et al. Perspectives on the long-term development trend and research emphasis of Chinese Baijiu(Chinese Liquor)[J]. Journal of Light Industry, 2016, 31(1): 6-11. doi: 10.3969/j.issn.2096-1553.2016.1.002

Citation: SUN Bao-guo, SUN Jin-yuan, GONG Li-li and et al. Perspectives on the long-term development trend and research emphasis of Chinese Baijiu(Chinese Liquor)[J]. Journal of Light Industry, 2016, 31(1): 6-11. doi: 10.3969/j.issn.2096-1553.2016.1.002

中国白酒中长期发展趋势与研究重点之管见

北京工商大学北京市食品风味化学重点实验室, 北京 100048;
北京工商大学北京食品营养与人类健康高精尖创新中心, 北京 100048;
北京工商大学食品学院, 北京 100048
基金项目: 国家自然科学基金项目(31301466)
北京市教委科技计划重点项目(KZ201410011015)
中图分类号: TS261;TQ92

Perspectives on the long-term development trend and research emphasis of Chinese Baijiu(Chinese Liquor)

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
Received Date: 2015-10-09
Available Online: 2016-01-15
CLC number: TS261;TQ92

摘要: 中国白酒以其独特的原料、工艺、风味及悠久的历史和丰富的文化内涵享誉海内外.随着中国食品产业的飞速发展,中国白酒现代化势在必行.要实现中国白酒价格亲民、香型创新、关注健康、技术创新、国际化发展,首先要解决白酒酿造过程中的一系列技术问题.在制曲、用曲、糖化发酵、风味和酒体设计、酿酒专用粮食等方面可能出现一系列颠覆性技术,酿酒微生物代谢产物及其菌种库、不同香型白酒自动控温控湿发酵技术、白酒风味物质分析及其数据库、白酒中功能物质和有害物质的调控、白酒标准现代化等将是中国白酒未来研究和发展的重点.
- 中国白酒发展趋势 /
- 糖化发酵 /
- 功能菌 /
- 风味物质数据库
Abstract: Chinese Baijiu won its reputation for the unique material, process, special flavor, long history and rich cultural connotation.With the rapid development of Chinese food industry, the modernization of Chinese Baijiu is imperative.The development trend of Chinese Baijiu:reasonable price, flavor innovation, concept innovation, modernization and internationalization were analyzed.Among them, the first thing was to solve a series of scientific problems in Chinese Baijiu brewage.The possible transformative technology in the modernization of Chinese Baijiu, regarding to starter-making, saccharifying fermentation, liquor body design, special grain of wine, etc were dissected.The focus of future research and development of Baijiu containing ismicrobial metabolites with strain library, automatic temperature and humidity control technology of fermentation, flavor analysis and library, regulation of functional and hazardous substances, modernization of Baijiu standards and so on were indicated.
- development trend of Chinese Baijiu /
- saccharifying fermentation /
- functional bacteria /
- flavor materia database
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  吴继红,李安军,黄明泉,等.30种白酒中乳酸丙酯的发现与研究[J].中国食品学报,2015(3):194.
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沈阳化工大学材料科学与工程学院沈阳 110142

孙宝国, 孙金沅, 宫俐莉, 等. 中国白酒中长期发展趋势与研究重点之管见[J]. 轻工学报, 2016, 31(1): 6-11. doi: 10.3969/j.issn.2096-1553.2016.1.002

引用本文: 孙宝国, 孙金沅, 宫俐莉, 等. 中国白酒中长期发展趋势与研究重点之管见[J]. 轻工学报, 2016, 31(1): 6-11. doi: 10.3969/j.issn.2096-1553.2016.1.002

中国白酒中长期发展趋势与研究重点之管见

北京工商大学北京市食品风味化学重点实验室, 北京 100048;
北京工商大学北京食品营养与人类健康高精尖创新中心, 北京 100048;
北京工商大学食品学院, 北京 100048

收稿日期: 2015-10-09
网络出版日期: 2016-01-15

基金项目: 国家自然科学基金项目(31301466)北京市教委科技计划重点项目(KZ201410011015)

关键词:

摘要: 中国白酒以其独特的原料、工艺、风味及悠久的历史和丰富的文化内涵享誉海内外.随着中国食品产业的飞速发展,中国白酒现代化势在必行.要实现中国白酒价格亲民、香型创新、关注健康、技术创新、国际化发展,首先要解决白酒酿造过程中的一系列技术问题.在制曲、用曲、糖化发酵、风味和酒体设计、酿酒专用粮食等方面可能出现一系列颠覆性技术,酿酒微生物代谢产物及其菌种库、不同香型白酒自动控温控湿发酵技术、白酒风味物质分析及其数据库、白酒中功能物质和有害物质的调控、白酒标准现代化等将是中国白酒未来研究和发展的重点.

English Abstract

Perspectives on the long-term development trend and research emphasis of Chinese Baijiu(Chinese Liquor)

Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China

Received Date: 2015-10-09
Available Online: 2016-01-15

Abstract: Chinese Baijiu won its reputation for the unique material, process, special flavor, long history and rich cultural connotation.With the rapid development of Chinese food industry, the modernization of Chinese Baijiu is imperative.The development trend of Chinese Baijiu:reasonable price, flavor innovation, concept innovation, modernization and internationalization were analyzed.Among them, the first thing was to solve a series of scientific problems in Chinese Baijiu brewage.The possible transformative technology in the modernization of Chinese Baijiu, regarding to starter-making, saccharifying fermentation, liquor body design, special grain of wine, etc were dissected.The focus of future research and development of Baijiu containing ismicrobial metabolites with strain library, automatic temperature and humidity control technology of fermentation, flavor analysis and library, regulation of functional and hazardous substances, modernization of Baijiu standards and so on were indicated.

参考文献 (8) 相关文章 (1)